Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking. Source:, December 2019

Carolyn A. Hodges, R.D.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.

  • Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more. Sprinkle lemon zest over the vegetables; set aside to cool before assembling bowls.

  • Divide the roasted vegetables among 4 single-serving containers. Top each with 1/2 cup quinoa and 1/4 cup hummus and add a lemon wedge to each container. Seal the containers and refrigerate for up to 4 days. To serve, squeeze the lemon wedge over the bowl and top with one-fourth avocado, diced.


Tip: Make your own hummus with one of these recipes.

To make ahead: Refrigerate containers for up to 4 days. Top with lemon juice and avocado just before serving.

Nutrition Facts

360 calories; 19 g total fat; 2.8 g saturated fat; 415 mg sodium. 882 mg potassium; 39.5 g carbohydrates; 12.1 g fiber; 4 g sugar; 12.3 g protein; 1822 IU vitamin a iu; 91 mg vitamin c; 192 mcg folate; 81 mg calcium; 4 mg iron; 140 mg magnesium;